Registered Dietitian

Responsibilities

• Provides registered dietitian services according to policies and procedures, and federal/state requirements.
• The registered dietitian has administrative authority, responsibility, and accountability necessary to carry out assigned duties.
• Responsibilities include planning, organizing, developing, and directing the nutritional care of the resident in accordance with current federal, state, and local standards, guidelines, and regulations that govern the facility.
• Works effectively with others to ensure that quality nutritional services are being provided on a daily basis, and acts as a resource to the Dining Services Department Head so that the dining services department is maintained in a clean, safe, and sanitary manner.
• Although this is not a supervisory function, the registered dietitian has the authority to train employees as to proper techniques, etc. as they see fit.

Qualifications

• Minimum of a Bachelor’s degree in Dietetics from an accredited college or university.
• Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and licensed in Nutrition/Dietetics as required by the applicable state.
• Must be able to relate information concerning the resident’s condition.
• Maintains a neat, clean, well-groomed appearance.
• Dependable, with experience working in facilities utilizing quantity food production methods.
• Ability to maintain records and complete reports as required.
• Written and oral communication skills.
• Ability to interact positively with residents, client and other personnel and the public.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the nursing facility.
• Must possess leadership ability and willingness to work harmoniously with and provide guidance to other personnel.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food service areas; must perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food service practices.
• Must be able to read and interpret food service cost reports, financial data, etc.
• Must maintain a valid driver’s license.

Additional Requirements:

• Must be able to lift/carry a maximum of 10 pounds, push/pull a maximum of 10 pounds, stand, sit, bend and walk for extended periods of time.
• Must be able to work around food and cleaning products.